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  • Jim’s zydeco red beans and rice recipe

Jim’s zydeco red beans and rice recipe

Posted on Apr 8th, 2022
by Matthew
Categories:
  • Recipes


Jim’s Zydeco Red Beans and Rice


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • cajun-inspired
  • louisiana
  • red beans
  • rice
  • zydeco

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Jim's Zydeco Red Beans and Rice recipe, a flavorful and hearty dish that brings the taste of Louisiana to your kitchen. This traditional Cajun-inspired recipe combines tender red beans with aromatic spices, smoky sausage, and a touch of heat for a truly satisfying meal. With its rich flavors and comforting texture, this recipe is perfect for gatherings or a cozy weeknight dinner. Get ready to indulge in a bowl of soulful goodness that will transport you straight to the heart of the bayou.

Keywords: Zydeco, red beans, rice, Cajun-inspired, Louisiana.

Jim's zydeco red beans and rice recipe details


By thesmartcookiecook.com
A recipe of Jim’s zydeco red beans and rice recipe. Read more below.
Jim’s zydeco red beans and rice recipe, recipe Rating: 4.7
Number of votes:123

This is not an instant meal, but since no canned or “quickie” style meal has ever graced my table, I offer this one. It is done using traditional methods, but is well worth the time spent in preparation. You’ve never tasted anything like this, unless you’ve eaten red beans and rice along the Lafouche Bayou, in a town called LaRose, LA, that is. When all is ready, put a large scoop of rice in the bottom of a bowl, cover with red beans, butter some bread and crack your favorite beverage.


Ready in: 18 hours

Ingredients

Serves: 6
  • 1 (1 pound) package dried red kidney beans
  • 1 (15 ounce) can beef consomme
  • 1 (10 ounce) can Ro*Tel(R) tomatoes and green chiles
  • 2 fresh Italian (Roma) tomatoes, diced
  • 1 medium onion, diced
  • 2 bell pepers, diced (I use 1 green/1 yellow for color)
  • 1 bunch green onions, chopped
  • 4 – 6 redskin potatoes, quartered
  • 1 1/2 tablespoons Tabasco sauce
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon fresh ground sea salt
  • 4 bay leaves
  • 1/2 teaspoon dried oregano (crushed)
  • 1/2 teaspoon chopped fresh basil
  • 1 pound Italian sausage, angle cut 1/2 inch thick
  • 1 pound Cajun style sausage, angle cut 1/2 inch thick
  • 3 -4 cups boiled white rice (cooked separately)

Preparation method

Prep: 12 hours | Cook: 6 hours

1. Soak beans overnight (I warned you). Drain beans, then return hydrated beans to crock pot. Add beef consomme, then add enough water to cover beans by about 2 inches. Add, and mix in, all ingredients. Turn crock put on high until mixture begins to boil, about 30 minutes.
2. Let mixture boil for about two hours, then reduce heat to lowest setting and simmer until all ingredients such as potatoes and peppers are tender. This may take several hours.
3. When beans are nearing completion, wash and cook rice.Cook’s note:

In a large (6 qt) crock pot, this recipe can be doubled, to provide wonderful left-overs.


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Jim’s sweet garlic and sour cream salad dressing recipe Elk steak marinade recipe Elsie’s coffee cake recipe Einstein’s lemon yogurt bread

As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Jim’s zydeco red beans and rice recipe

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  • cajun-inspired
  • louisiana
  • red beans
  • rice
  • zydeco

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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